Servings
6
Prep time
Cook time
Recipe
Ingredients
- 600g uncooked long-grain rice
- 60mL vegetable oil
- 1 medium onion, diced
- 1 tbsp minced garlic
- 2 tsp fresh thyme
- 1 tbsp paprika
- 2 tsp chicken stock powder
- Salt & pepper, to taste
- 400g tin crushed tomatoes
- 1L chicken stock
- 500g frozen mixed vegetables (peas, carrots & corn)
Method
- Preheat oven to 180°C
- Rinse the uncooked rice in a strainer.
- Place the olive oil, onion and garlic in an ovenproof Dutch oven or casserole dish and cook on the stovetop until the onions are transparent and fragrant.
- Add the remaining ingredients except for the vegetables and stir well, cover and put the dish in the oven.
- Bake for 1 hour and 15 mins, stirring at the 30 mins mark.
- Add the vegetables for the last 15 mins of cooking.
- When the cooking time is up, remove from the oven and let it rest for about 5 mins.
- Fluff rice with a fork and serve warm.
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